Tips and tecniques on dryng drying, curing etc.
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- Brown paste when cooking sausages
by LouisJ » Sat Dec 01, 2012 5:28 pm
- 6 Replies
- 5450 Views
- Last post by LouisJ
Mon Dec 03, 2012 2:02 pm
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- Cacciatore Storing
by mykafone » Tue Nov 27, 2012 5:56 pm
- 4 Replies
- 4425 Views
- Last post by SmokenDevo
Sun Dec 02, 2012 8:22 am
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- Size of holes of mincer grill
by Lynne » Fri Nov 30, 2012 9:49 am
- 1 Replies
- 2940 Views
- Last post by vagreys
Fri Nov 30, 2012 10:50 am
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- First sausage and questions
by lastinline » Thu Nov 29, 2012 8:13 pm
- 4 Replies
- 4991 Views
- Last post by BriCan
Fri Nov 30, 2012 4:18 am
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- Dark mold
by italoafro » Thu Nov 15, 2012 12:22 am
- 7 Replies
- 6746 Views
- Last post by BriCan
Thu Nov 22, 2012 5:27 pm
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- My sausages are very dry after cooking
by GarryM » Tue Nov 06, 2012 2:56 pm
- 9 Replies
- 9536 Views
- Last post by larry
Wed Nov 14, 2012 9:54 pm
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- HELP! Did I ruin my sausage?
by johndoby » Thu Oct 04, 2012 11:47 pm
- 5 Replies
- 6009 Views
- Last post by This Little Piggy
Tue Nov 13, 2012 7:32 pm
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- Sausage shriveling???
by turbold » Tue Oct 30, 2012 1:33 am
- 7 Replies
- 7298 Views
- Last post by Oddwookiee
Wed Oct 31, 2012 7:29 pm
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- smoking/air drying
by senorkevin » Sat Oct 20, 2012 1:46 pm
- 8 Replies
- 7255 Views
- Last post by Wunderdave
Wed Oct 24, 2012 7:12 pm
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- Linking Sausage
by wine6978 » Mon Oct 22, 2012 12:54 am
- 5 Replies
- 7364 Views
- Last post by wine6978
Wed Oct 24, 2012 12:55 am
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- using sheep casings
by SteveW » Sat Oct 20, 2012 12:32 pm
- 7 Replies
- 6891 Views
- Last post by SteveW
Sun Oct 21, 2012 7:52 pm
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- Prague Salt
by senorkevin » Wed Oct 17, 2012 11:56 pm
- 21 Replies
- 17036 Views
- Last post by senorkevin
Sat Oct 20, 2012 3:06 pm
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- pork hind quarter (ham) for and backfat for salami?
by atcnick » Tue Oct 09, 2012 4:32 am
- 1 Replies
- 3082 Views
- Last post by NCPaul
Tue Oct 09, 2012 11:22 am
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- Ruhlman/Polcyn "Salumi" book -Saltbox method
by Salami Student » Sat Oct 06, 2012 6:02 pm
- 2 Replies
- 3983 Views
- Last post by DiggingDogFarm
Sun Oct 07, 2012 2:49 am
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- Using rusk instead of breadcrumb
by SteveW » Thu Oct 04, 2012 2:11 pm
- 6 Replies
- 7896 Views
- Last post by SteveW
Sat Oct 06, 2012 4:48 pm
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- Need help please.
by Cayenneman » Tue Oct 02, 2012 5:24 pm
- 2 Replies
- 3537 Views
- Last post by Cayenneman
Tue Oct 02, 2012 6:08 pm
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- Making sausages using previously frozen meat
by wilder » Mon Oct 01, 2012 5:47 pm
- 7 Replies
- 14406 Views
- Last post by Oddwookiee
Tue Oct 02, 2012 3:16 pm
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- Fat used in sausages
by RichDeveau-Maxwell » Mon Aug 13, 2012 10:24 pm
- 7 Replies
- 9774 Views
- Last post by larry
Fri Sep 28, 2012 5:06 pm
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- More questions on Mold
by Salami Student » Sat Sep 22, 2012 1:15 pm
- 1 Replies
- 3003 Views
- Last post by wheels
Sat Sep 22, 2012 2:14 pm
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- Grains in Sausage?
by JerBear » Mon Sep 17, 2012 4:06 am
- 12 Replies
- 13938 Views
- Last post by JerBear
Sat Sep 22, 2012 8:40 am
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- Emulsified Sausages
by Reeder » Mon Sep 17, 2012 6:39 pm
- 15 Replies
- 18408 Views
- Last post by Dogfish
Fri Sep 21, 2012 5:00 am
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- Mould,,I know what your thinking but
by AUSDINGO » Thu Sep 20, 2012 7:24 am
- 5 Replies
- 6663 Views
- Last post by AUSDINGO
Thu Sep 20, 2012 11:57 am
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- New Ruhlman/Polcyn Book "Salumi" Comments
by Salami Student » Wed Sep 05, 2012 10:07 pm
- 11 Replies
- 12021 Views
- Last post by Chainsaw13
Thu Sep 13, 2012 1:58 am
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- 'Best before' dates...........
by wilder » Sat Sep 01, 2012 11:21 am
- 11 Replies
- 10288 Views
- Last post by Oddwookiee
Tue Sep 11, 2012 6:33 pm
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- Nitrite - Nitric Oxide conversion rates?
by Bacon Wizard » Mon Aug 20, 2012 9:07 pm
- 3 Replies
- 4612 Views
- Last post by Bacon Wizard
Tue Aug 21, 2012 7:58 am
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- Hygrovating!!! There just has to be something wrong....
by mrphilips » Tue Jan 31, 2012 5:07 pm
- 110 Replies
- 87811 Views
- Last post by wheels
Mon Aug 06, 2012 9:39 pm
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- vacuum bag storage while curing...
by numnutz » Tue Jul 31, 2012 1:54 pm
- 3 Replies
- 3999 Views
- Last post by vagreys
Tue Jul 31, 2012 10:06 pm
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- beef tallow sticking to roof of mouth - should I smoke it?
by gjesdahl » Tue Jun 26, 2012 5:24 pm
- 3 Replies
- 6599 Views
- Last post by vagreys
Sat Jul 14, 2012 6:55 pm
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- New to this! Storage question
by daveiom » Thu Jul 05, 2012 10:58 am
- 4 Replies
- 4372 Views
- Last post by the chorizo kid
Sat Jul 07, 2012 11:33 am
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- Coppa Prefered Mold?
by Kizer » Fri Jul 06, 2012 3:54 pm
- 0 Replies
- 2769 Views
- Last post by Kizer
Fri Jul 06, 2012 3:54 pm
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- mold 600 Q
by danny c » Mon Jul 02, 2012 12:39 am
- 3 Replies
- 3924 Views
- Last post by bwalt822
Tue Jul 03, 2012 5:30 pm
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- Pepperoni question
by Wallaby » Thu Jun 28, 2012 1:51 pm
- 1 Replies
- 2716 Views
- Last post by bwalt822
Thu Jun 28, 2012 6:23 pm
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- Binding Salamis
by Salami Student » Tue May 22, 2012 4:40 am
- 14 Replies
- 14678 Views
- Last post by Dogfish
Sat Jun 09, 2012 2:34 pm
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- Soaking a protein lined fibrous casing for a second time
by bwalt822 » Wed Mar 28, 2012 4:22 pm
- 4 Replies
- 5192 Views
- Last post by Oddwookiee
Wed May 16, 2012 2:33 pm
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- "Blooming" Sausages Question...
by turnerm » Mon May 07, 2012 7:48 pm
- 3 Replies
- 4568 Views
- Last post by Oddwookiee
Tue May 08, 2012 2:21 pm
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- STUFFERS
by qwertydvorak » Tue Feb 28, 2012 8:35 pm
- 14 Replies
- 15229 Views
- Last post by SausageTragic
Fri May 04, 2012 11:01 pm
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- Gas in packaging
by David Taylor » Mon Apr 23, 2012 10:17 am
- 9 Replies
- 6048 Views
- Last post by grisell
Wed May 02, 2012 9:22 am
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- Too hot to make sausage?
by Kyle » Tue Apr 24, 2012 7:02 pm
- 6 Replies
- 5822 Views
- Last post by wheels
Fri Apr 27, 2012 6:36 pm
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- When curing a batch of bresaola
by salumi512 » Mon Apr 16, 2012 8:40 pm
- 3 Replies
- 3634 Views
- Last post by BriCan
Mon Apr 23, 2012 3:27 pm
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- Catch of the week: Scimitar Oryx
by salumi512 » Sat Mar 31, 2012 10:16 pm
- 8 Replies
- 6083 Views
- Last post by Dogfish
Sat Apr 21, 2012 8:28 pm
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- Salami newbie question
by grisell » Tue Jan 11, 2011 3:50 pm
- 53 Replies
- 56983 Views
- Last post by Yannis
Fri Apr 20, 2012 7:25 pm
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- poking holes for drying
by mrphilips » Sat Apr 14, 2012 5:38 pm
- 12 Replies
- 14689 Views
- Last post by mrphilips
Wed Apr 18, 2012 4:27 pm
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- Shoppers buying "fresh" sausage
by gbguy71 » Mon Apr 16, 2012 10:50 pm
- 3 Replies
- 4178 Views
- Last post by jenny_haddow
Tue Apr 17, 2012 3:37 pm
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- Porkert mincer question - texture
by Howard » Tue Apr 10, 2012 6:08 pm
- 4 Replies
- 7631 Views
- Last post by vagreys
Wed Apr 11, 2012 11:31 pm
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- Cold smoked bacon and sun tans
by salumi512 » Fri Apr 06, 2012 9:50 pm
- 15 Replies
- 12209 Views
- Last post by salumi512
Sat Apr 07, 2012 1:27 am
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- Why is bacon hot smoked in the US?
by salumi512 » Tue Apr 03, 2012 4:01 am
- 13 Replies
- 16031 Views
- Last post by Titch
Thu Apr 05, 2012 3:32 am
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- All things come to Pass
by BriCan » Tue Mar 27, 2012 6:00 pm
- 18 Replies
- 13849 Views
- Last post by ped
Tue Apr 03, 2012 12:16 pm
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- Vinegar
by ped » Mon Apr 02, 2012 11:33 am
- 1 Replies
- 2615 Views
- Last post by larry
Mon Apr 02, 2012 4:19 pm
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- combining different meats
by RJ98 » Mon Mar 26, 2012 11:57 pm
- 3 Replies
- 3712 Views
- Last post by vagreys
Wed Mar 28, 2012 4:02 am
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- Newbie Sausager mess up?
by RJ98 » Sun Mar 25, 2012 8:33 pm
- 5 Replies
- 4824 Views
- Last post by RJ98
Tue Mar 27, 2012 11:50 pm
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